2/3 cup all-purpose flour
1/2 teaspoon salt
3 eggs, beaten
1 cup milk
16 ounces cream cheese, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
Combine flour, salt and eggs; beat until smooth. Gradually add milk, mixing until well blended. For each crepe, pour 1/4 cup batter into hot, lightly greased 8-inch skillet or crepe pan, tilting skillet to cover bottom. Cook over medium-high heat until lightly browned on both sides, turning once.
Combine cream cheese, sugar and vanilla extract, mixing until well blended. Spread approximately 1/8 cup cheese mixture onto each crepe. Fold in thirds. Place in 13 x 9-inch baking dish. Bake at 350 degrees F for 15 to 20 minutes or until thoroughly heated. Serve with Strawberry-Banana Topping.
1 (10 ounce) package frozen strawberries, thawed
1 tablespoon cornstarch
1 banana, sliced
Drain strawberries, reserving liquid. Add enough water to reserved liquid to measure 1 1/2 cups; gradually add to cornstarch in saucepan, stirring until well blended. Bring to boil over medium heat, stirring constantly. Boil for 1 minute. Stir in fruit.